Corned Beef & Cabbage Pierogi
Ingredients
dough:
- 3 cups flour
- 1 cup cold water
- 2 eggs
- 2 tablespoons sour cream
- 1 teaspoon salt
filling:
- 1 lb Yukon Gold potatoes
- 1 cup shredded cabbage pre-shredded "coleslaw mix" works great
- 1 tablespoon butter
- 1 1/4 cup chopped cooked corned beef
Instructions
- You can do the filling the day before! Boil the potatoes and cabbage together, when the potatoes are fork-tender, drain. Place in a medium bowl. Add butter and mash. Stir in corned beef. Refrigerate until ready to use. If making the same day as you want to make the pierogi, allow to cool to room temperature.
- In a large bowl, mix together all of the dough ingredients until round ball forms.
- If the dough is overly sticky, add a little bit for flour, if crumbly, add a tiny bit more water. Roll out on a clean, floured surface. Roll about to about 1/8 thick.
- Use a large (about 3 inch) round biscuit or cookie cutter to cut out circles. Place 1 1/2 teaspoon of filling on one side of the round of dough leaving a 1/4 inch rim around the bottom. Fold the other side and pinch tightly shut. Repeat until all of the rounds are filled. Bring a large pot of water to boil. Add the pierogi and boil until they float to the surface. Remove and serve or saute briefly in butter with some onions, just to brown them, before serving.
This feels a little odd to write because I actually made these right before St Patrick’s Day last year (too late to post them and I had already posted two corned beef and cabbage recipes that month) and right at the beginning of what has turned out to be at least a year of staying at home. Making them was one of the very first posts over on the blog I started chronicling our staying at home and making all of our meals. I’m actually surprised that we already have a vaccine some people are lucky enough to get so in that aspect, things are better than expected.
Long-time readers know how much I enjoy my St Patrick’s Day recipes. I don’t even like St Patrick’s Day, to be honest, but I love the American tradition of corned beef and cabbage. I’ve even corned my own beef. Last year I posted one of my favorites–the corned beef and cabbage knish, and a twist on classic cottage pie. Other favorites over the years included stuffed cabbage, a riff on Chelsea buns, and bao. It’s just so much fun for me. I’ve had corned beef and cabbage pierogi in mind for the last few years and finally, I made it! I always feel like pierogi seems like a lot of work and put it off but honestly, they are pretty simple. If you can roll out sugar cookies, you can make a pierogi. I do not make huge batches but you can make more and freeze them.
What more can I say? These are super flavorful, super savory dumplings. If you love an excuse to caramelized onions and love corned beef and cabbage, these are the dish for you! They are filling but surprisingly not too heavy–and they make a great main dish. A great way to use up corned beef and cabbage leftovers or alternative to a boiled dinner. Who doesn’t love a little Irish-Polish fusion?
